Dining at The Mole Inn

Provenance:

All of our steaks are dry aged hung for a minimum of 28 days. Our lamb comes from Oxfordshire and our pork is free range rare breed Blythburgh pigs.We use local free range chicken meat and eggs, our venison is from various estates which includes the estates of Wooton, Daylesford and Balmoral. Much of the other game we use comes from local shoots and estates in Oxfordshire.

Our fish comes to us daily, primarily from boats fishing off the coast of Britain so at times when the weather is not so good some fish may be unavailable.Our cheese is supplied to us by specialist cheese merchant The Cheese Cellar. We only serve British cheeses on our cheeseboard as we have a wonderful variety of cheeses to choose from produced within the UK.

In addition to the light lunch and a la carte menus we also offer a very good value set price menu.We are currently listed within all the major restaurant and pub guides.

PLEASE NOTE THAT WE KEEP A WRITTEN RECORD OF ANY OF THE 14 FOOD ALLERGEN INGREDIENTS USED, LISTED WITHIN THE EU MANDATE, WHICH CAN BE PROVIDED UPON REQUEST. PLEASE ASK YOUR SERVER OR DUTY MANAGER FOR FURTHER DETAILS.